Dinner for “Dinner with Julia” will be prepared by Stony Brook’s own French chef, Guy Reuge of Mirabelle. Smithsonian Curator Rayna Green will share the inside story of how the Smithsonian Museum of American History came into possession of Child’s Cambridge kitchen. And chef-author Sara Moulton, whose television career began in 1979, when she was hired to work behind the scenes on public television’s "Julia Child & More Company," will also attend.